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1. Preheat oven to 170ºC on Bake. In a food processor or mixer (use the dough hook with the latter), add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together. Knead the dough with your hands for 10 minutes; it will be quite tough. Wrap the dough in cling film and refrigerate for at least 1 hour.
2. Chop the cold, leftover vegetables and ham and place in a bowl. Crumble the feta over the mixture and add the balsamic-soaked raisins, the pine nuts and the herbs. Mix to combine.
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3a. If you are making one large torta:
Take half of the dough and roll out to a thickness of approximately 2mm. The dough will spring back so just keep working it until you get a large circle (approximately 40cm). Repeat with the other half. Place one of the circles on greaseproof paper onto a baking tray and put the other one aside.
Spoon the filling into the centre of the circles.
Lay the other circle over the filling. Crimp and fold the edges to seal the torta —you can trim the edges a little if you have too much dough—and prick the top a few times with the point of a sharp knife.
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3b. If you are making individual tortas:
Divide the dough into four portions. Roll each of the four portions out to a thickness of approximately 2mm. The dough will spring back so just keep working it until you get small circles.
Arrange four circles on greaseproof paper on a baking tray.
Spoon the filling into the centre of the circles.
Fold each circle in half and crimp the edges to seal —you can trim the edges a little if you have too much dough—and prick the top a few times with the point of a sharp knife.
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4. Brush the torta(s) with the egg wash. Bake in the oven for 20-30 minutes or until golden brown.
5. Serve warm, with a green salad.
